Olive Garden Creamy Polenta Recipe #351182
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.
50 min | 15 min prep
SERVES 4
- 3 cups whole milk
- 1 cup water
- salt, to taste
- 1 teaspoon rosemary, chopped
- 3/4 cup cornmeal, coarse ground
- 3/4 cup cornmeal, fine ground
- 1/4 cup mascarpone cheese
- 1/4 cup parmesan cheese
- pepper, to taste
- 1 teaspoon rosemary, chopped (garnish)
- 1 tablespoon parmesan cheese (garnish)
- Scald milk, water, salt, and rosemary in heavy bottom two quart saucepan. Turn heat to low, and, with a wooden spoon, slowly stir in cornmeal and cook for 10-20 minutes, stirring frequently. Polenta is done when it comes away from the side of the pan easily.
- Remove from heat and stir in mascarpone and Parmesan cheese. Season with pepper to taste. Garnish with rosemary leaves and Parmesan cheese.
- Serve immediately.
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5 stars